Cook the fettuccine according to package instructions; drain and set aside.

In a large skillet, heat cooking oil over medium heat. Season chicken breasts with Italian seasoning, salt, and pepper. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and slice.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream, bring to a simmer, and let it reduce for 3-4 minutes, stirring frequently.

Stir in the grated Parmesan until smooth, then add the cooked fettuccine and chicken. Toss to coat in the sauce.

Garnish with parsley if desired and serve.